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Meat Soup with Rice (Egypt)

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CATEGORY CUISINE TAG YIELD
Meats Christian Soups, Meats, Mcrecipe 6 servings

INGREDIENTS

1 lb Lean beef
Or lamb; cut
Into small pieces
6 c Water
Salt and pepper
1 md Onion
3 tb Butter
5 Cloves garlic; crushed
1 ts Vinegar
1 Loaf pita bread; crisped
2 c Cooked rice

INSTRUCTIONS

Simmer the meat in the water with salt, pepper and whole onion until the
meat is tender; then skim off the scum and discard the onion. Remove the
meat from the broth with a slotted spoon, and drain on paper towels. Set
aside.
Melt 1 tablespoons of the butter in a frying pan. Fry the meat over high
heat until well browned; then remove to a serving bowl and keep warm.
Fry the garlic in the remaining butter until golden brown. Stir the
contents of the frying pan and the vinegar into broth; then bring to a
boil.
Just before serving, break up the bread into the soup; then divide into
individual bowls. Present the meat and rice separately, allowing each
person to serve themselves.
*Hanneman > "Fatta," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and
James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590
NOTES: This soup is traditionally served by Egyptian Christians as the
first meal after the Lenten fast. Dry the Pita bread in an oven until
crisp.
Recipe by: FROM THE LANDS OF FIGS AND OLIVES*
By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by
MM_Buster v2.0l.

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